Ingredients
1 teaspoon dried rosemary, crushed1/2 teaspoon salt1/2 teaspoon pepper4 boneless beef top loin steaks (8 ounces each)1 tablespoon canola oilSAUCE:2 teaspoons cornstarch1/4 cup white wine or chicken broth3/4 cup heavy whipping cream1 tablespoon Dijon mustard1/2 teaspoon prepared horseradish1/8 teaspoon salt1/8 teaspoon pepper1 package (8 ounces) imitation crabmeat, coarsely chopped
Preparation
Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side.
Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth. Stir in the cream, mustard, horseradish, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in crab; heat through. Serve over steaks.
